Hey there, foodies! There’s nothing like a classic dessert recipe that hits the spot every time. And if you’re a fan of banana pudding or pound cake, then hold onto your aprons because I’ve got a recipe for you that combines both in a way that’ll make your taste buds sing!
This delicious dish is a crowd-pleaser that’s perfect for sharing with family and friends. It’s sweet, buttery, and creamy all at once, making it the ultimate comfort food for any occasion. The combination of soft and fluffy pound cake with decadent banana pudding layers is simply scrumptious.
But this isn’t your average banana pudding or pound cake recipe – we’re talking about a complete game-changer here. You’ll love the way the flavors meld together as you enjoy each bite of this decadent treat. Trust me; your taste buds are in for an exciting ride!
So grab your apron, gather those ingredients, and get ready to bake up something that’ll blow everyone’s mind – my Pound Cake Banana Pudding Recipe. Let me show you how to make this delectable dessert that’ll have everyone asking for seconds (and maybe even thirds!).
Why You’ll Love This Recipe
Are you a fan of classic desserts with a modern twist? If so, then you’re in for a treat with this Pound Cake Banana Pudding Recipe! Fusing together two timeless favorites – pound cake and banana pudding – this dessert will tantalize your taste buds in every way possible.
What sets it apart from the typical banana pudding recipe is the addition of pound cake, which adds a buttery richness to the dish that perfectly complements the sweet and creamy banana pudding. And let’s not forget about those slices of fresh bananas layered throughout the dessert!
The genius of this recipe is that it’s elegant enough to serve at any special occasion, yet easy enough to whip up on a casual weekend afternoon. Plus, with the added option to customize it to your liking by substituting different flavors or ingredients, there’s endless potential for creativity and fun!
Trust me, whether you’re making it for yourself or serving it at a party, this Pound Cake Banana Pudding Recipe will be sure to impress and become a new household favorite. Don’t hesitate – give it a try today!
Before we dive into the instructions, let’s make sure we have everything we need. Here’s a list of ingredients you’ll need for this recipe:
- 1 (18.25-ounce) box yellow cake mix
- Ingredients needed for the cake mix (usually eggs, water, and oil)
- ¼ teaspoon baking soda
- 1 (3.4-ounce) box instant banana cream pudding mix
- 2 cups milk
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup peanut butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 4 medium bananas, sliced
- Vanilla wafers
The Recipe How-To
Let’s get down to business and dive into the recipe for a Pound Cake Banana Pudding. This recipe is a combination of banana pudding and pound cake that will have your taste buds dancing with joy. It is a classic Southern dessert that is both easy to make and incredibly delicious.
Here’s what you’ll need for this Pound Cake Banana Pudding Recipe:
- 2 bananas, sliced
- 1 pound cake, sliced into 1-inch thick pieces
- 1 box (3.4 oz) instant banana cream pudding mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 cups half-and-half
- 8 oz cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- In a large mixing bowl, use an electric mixer on medium speed to blend cream cheese and sugar until smooth.
- Add in the vanilla extract, salt, and the sifted cornstarch gradually while continuing to blend.
- Slowly add the half-and-half while continuously blending until it has been completely mixed in.
- Continue to whisk the mixture on medium-high speed until it becomes thick and creamy.
- In a separate bowl, prepare the instant pudding mixes by whisking together the two boxes of pudding mix with 3 cups of cold milk according to package instructions.
- Place a layer of pound cake slices on the bottom of a bundt pan followed by a layer of banana slices.
- Top with half of each prepared instant pudding mixture.
- Repeat layers in step six with remaining pound cake and bananas.
- Top the final layer with remaining prepared pudding mixture over the top.
- Cover the pan tightly with plastic wrap and chill in the refrigerator overnight.
When you’re ready to serve, top your Pound Cake Banana Pudding with some whipped cream and fresh slices of banana. Vanilla wafers are also a classic topping.
Substitutions and Variations
Hey foodies, in this section, I’ll dish out some tips and tricks on how to switch up this classic Pound Cake Banana Pudding Recipe, with some interesting and delightful variations.
First up, for those who want to take the flavor profile up a notch, try adding some peanut butter in between the layers of cake and banana pudding. It will create a nutty and delicious twist that will make your taste buds dance with joy.
For another variation, try using vanilla wafers instead of pound cake. This substitution will create a crunchy texture that is perfect when layered with the creamy vanilla pudding and fresh bananas.
Another variation worth trying is swapping out the banana cream pudding mix for another favorite flavor like chocolate or butterscotch. The combined flavors of the different puddings and the cake come together as a mouthwatering dessert that everyone will love.
If you’re feeling adventurous, why not try making your own pound cake from scratch? You can experiment with different flavor profiles such as lemon or almond extract to add complexity to your dessert. People will be begging you for the recipe when they bite into that moist, flavorful pound cake.
Alternatively, you can change up the presentation by baking this delicious Banana Pudding into individual ramekins, topping them with meringue, and lightly charring it to create individual mini pies that are perfect for any occasion.
So friends, don’t be afraid to get creative with this Pound Cake Banana Pudding recipe. Use my helpful tips and let your imagination run wild to create a twist on this classic dessert that will surely impress your guests!
Serving and Pairing
Now that you’ve made this delicious pound cake banana pudding, it’s time to serve and devour it with friends and family!
This dessert recipe is perfect for any occasion, but it’s especially fitting for summertime parties and barbecues. Nothing screams backyard shindig more than a big ol’ dish of banana pudding.
When it comes to serving, layer the pudding in a trifle dish, large glass bowl or individual cups, alternating layers of the pudding with slices of fresh bananas and crumbles of pound cake. You can also add some crushed vanilla wafers on top for some extra crunch.
For pairing tips, this dessert pairs perfectly with a cold glass of milk or a hot cup of coffee for those who love the combination of hot and cold contrasts. You can also pair this with a sweet wine, such as Moscato or Riesling.
Lastly, if you’re feeling extra creative, you could incorporate other flavors into the recipe for a fun twist on a classic. Try adding peanut butter to the mix to make a mouth-watering peanut butter banana pudding or mix in some peach cobbler filling to create something truly unique.
No matter how you choose to serve or pair it, one thing is certain: your guests will be reaching for seconds (and maybe even thirds).
Make-Ahead, Storing and Reheating
Don’t be fooled by its humble appearance, this pound cake banana pudding is a dessert king that can be made ahead of time and stored for later enjoyment. The secret lies in the cake’s ability to absorb the creamy banana pudding and become richer in flavor over time.
To make this an easy and stress-free dessert, I suggest assembling the pound cake banana pudding at least 12 hours before serving it. This will allow enough time for the flavors to meld together and make the dessert even more irresistible.
When it comes to storing your pound cake banana pudding, you can keep it in the fridge for up to 3 days without being affected much by sogginess or staleness. It’s best to cover it tightly with plastic wrap or aluminum foil to prevent any moisture from seeping in.
Reheating your pound cake banana pudding is just as simple, and you can choose between two methods depending on how much time you have. The first method, which takes around 15 minutes, involves re-heating a slice or portion of the pudding in the microwave, using the “low” setting until warmed through.
The second method would take a little more time but can be easily accomplished if you plan ahead. Just pop the entire tray into an oven preheated to 300 degrees Fahrenheit for about 25-30 minutes or until it’s warm throughout.
Remember not to overheat it as this may cause the bananas to become too mushy and change their texture.
In short, this recipe allows you some flexibility as you can make it in advance and store it neatly in your fridge until ready to serve later. And reheating your already prepared banana pound cake never came easier!
Tips for Perfect Results
Now that you’ve got the basics of this Pound Cake Banana Pudding Recipe down, I want to share some tips on how to make sure it turns out perfectly every time.
1) Don’t Over-Mix
When making the pound cake, it’s crucial not to over-mix the batter. This will result in a tough and dense cake. Make sure you mix until just combined.
2) Use Room Temperature Ingredients
Using room temperature ingredients like butter, eggs, and cream cheese makes a huge difference in the end result. Cold ingredients don’t blend as well, and might even separate when cooking.
3) Keep an Eye on Your Pudding
When making the banana pudding cream, be sure to keep an eye on it while cooking. Once you’ve whisked together your pudding mix, milk, and egg yolks, cook over medium heat until thickened. Keep stirring to prevent lumps from forming and scorching.
4) Chill Your Pudding Before Assembly
Once you have made your banana pudding cream, be patient! Allow it to completely cool in the refrigerator for at least an hour before assembly. This will help ensure that your layers stay distinct and don’t blend together.
5) Use Fresh Bananas
This might seem obvious, but it bears repeating; always use fresh bananas in your recipe. Make sure they are ripe but not overly soft or mushy as these will get lost in the pudding mixture or make your cake soggy!
6) Add Texture with Nilla Wafers
For added texture and crunch, layer in some vanilla wafers between the pudding and pound cake layers.
By following these simple tips for perfect results, you’ll be able to create a delicious Pound Cake Banana Pudding that impresses everyone who tries it!
Now that we’ve gone through the process of creating this flavorful pound cake banana pudding recipe, it’s time to address some common questions and concerns that might come up during the preparation process. Below are some frequently asked questions (FAQs) about the recipe with detailed answers to help you achieve the best results possible. So, let’s dive right into it!
Why do you put pudding in a cake?
Bring extra flavor and texture to your cake by incorporating some pudding mix into your batter. Toss in a small box of pudding mix along with the cake mix. Using this simple hack, you can experience a more moist and dense texture in your cake without actually making the pudding itself.
How does Martha Stewart make a banana pudding?
For this recipe, we will need 2 cups of skim milk, 3 large egg yolks, ⅓ cup of sugar, 3 tablespoons of cornstarch, a pinch of salt, 4 medium ripe bananas that need to be thinly sliced, some crumbled cookies (optional), and whipped cream (also optional) for serving. The combination of these ingredients will bring out a burst of flavors and textures that will make your taste buds dance in joy. Get ready to create a banana pudding that will be the talk of the town!
What is a thickening agent for banana pudding?
In order to achieve the desired consistency and texture for this delightful recipe, we make use of cornstarch as its key thickening agent. This crucial ingredient elevates the pudding to its well-deserved status as a creamy heavyweight. The addition of whole fat milk contributes to its decadent richness, while the inclusion of genuine vanilla extract imparts a wonderfully pure and flavorful aroma.
How do you mess up a pound cake?
When adding eggs to your recipe, it’s important to take your time and add them one at a time. Be careful not to overbeat the eggs, as this can lead to a few issues with your finished product. Overbeating can cause the batter to overflow during baking, which is not only frustrating but can also make for a messy oven. Additionally, overbeating can result in a delicate crust that falls apart and separates from the rest of the cake as it cools. So be sure to use a light hand when incorporating your eggs and stop mixing as soon as the yolks disappear.
Now that you have all the ingredients, substitutions, and instructions to make the perfect pound cake banana pudding recipe, it’s your turn to step up and create something special. Don’t be intimidated by the process, just follow these instructions carefully and you’ll be sure to end up with a delicious outcome that will impress anyone who tries it.
This recipe is perfect for any occasion, from a casual family dinner to an upscale birthday gathering. The combination of pound cake and banana cream pudding makes for a classic dessert that will never go out of style. Whether you want to impress your guests or satisfy your own sweet tooth, this recipe will surely do the trick.
So what are you waiting for? Get in the kitchen and start baking! Remember to take your time, follow the recipe closely, and don’t hesitate to add your own personal touch. You never know – this pound cake banana pudding recipe might just become your signature dessert!
I hope you enjoy making this recipe as much as I do. As always, happy cooking!
Pound Cake Banana Pudding Recipe
FOR THE PUDDING
- 4 cups half-and-half
- 4 egg yolks (save the whites for later use in the meringue)
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (1 lb) butter pound cake, cubed (I use Sara Lee frozen All Butter Pound Cake)
- 4 large ripe bananas, sliced
- 1/4 cup sugar
- 1/8 teaspoon salt
- 4 egg whites
- 1/4 teaspoon vanilla extract
- Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
- Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
- Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
- Combine 1/4 cup sugar and 1/8 tsp salt.
- Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
- Spread meringue over pudding.
- Bake at 375 degrees for 15 minutes or until golden brown.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.